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How to Make Moi-Moi and Corned Beef - Eat with Pap

Moi-Moi is one of those meals I forget to cook because I think of it in my head as too difficult to prepare. This is because when growing up, and for a long time after that, we used fresh beans and had to clean it by hand before making moi-moi. When I tried that here the first time, it broke my blender, and since then, my wariness of moi-moi increased. I do cook it once in while a with bean flour, but either the taste doesn't come out the way I want it, or the texture is off.

My mom reminded me of the meal during her last visit, and at our visit to the African store, I bought a pack of the ground bean flour. This one had a recipe and method of preparation on the label and turned out to be the best moi-moi I had prepared in years. I've since bought several packs more of the same kind and moi-moi has more regularly been on the menu.